Courtney’s Family Blueberry Muffins
At a Glance
- Prep
- 20 minutes
- Cook
- 25 minutes
- Servings
- 12 muffins
Categories
- Breakfast
- American
- Easy
Dietary
- Nut-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Wheat.
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
From the CFiander Family Collection: Indulge in Courtney's Family Blueberry Muffins Recipe —a burst of homemade goodness in every bite!
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Ingredients
- 2 Cups of flour
- 2 Teaspoons of baking powder
- 1/2 Cup of granulated sugar
- 2 egg(s), beaten
- 1/2 Cup of milk
- 1/2 Cup (one stick) of butter, melted
- 1 Teaspoon of vanilla extract
- 3 Cups of blueberries, floured
Instructions
Preheat Preheat oven to 400F.
Grease Grease a 12 cup muffin tin.
Roll Roll blueberries in flour to lightly coat them. Set aside
Whisk dry ingredients In a medium bowl, whisk together dry ingredients
Whisk wet ingredients In a separate bowl, whisk together eggs, milk, butter, and vanilla.
Combine Pour wet ingredients into the dry ingredients and mix together thoroughly.
Add blueberries Gently fold floured blueberries into the batter.
Scoop into tins Scoop batter into muffin tins, filling each 3/4 full.
Bake Bake for 20-25 minutes.
Sprinkle Sprinkle with coarse sugar while still hot.
